This is the perfect soup weather. In fact, I think that I could eat soup everyday. BUT, you've got to have something to go WITH the soup, right? I usually make either toast or my garndmother's cornbread. HOwever, over Thanksgiving I decided to try a new recipe from Dorie Greenspan's book, Baking From my home to Yours. I knew that one recipe of cornbread wouldn't be enough. The recipe I picked is called Corniest Corn Muffins. They turned out GREAT. This is a sweet corn muffin, which my cousin and brother loved. Natalie had two and wanted more but they were all gone! It's pretty easy to put together and Dorie even gives substitube information if you don't have buttermilk. I had used all of ours in the first cornbread recipe, so I used 2/3 cup yogurt and 1/3 cup milk, as she suggested. What a great sub! Worked great! So, try these out with your soup, gumbo, or just alone for breakfast or a snack. If you've never tried honey or jam on cornbread, it is great!
Corniest Corn Muffins
1 cup AP flour
1 cup yellow cornmeal
6 Tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (or the substitution mentioned)
3 T unsalted butter, melted
3 T corn oil (I used canola)
1 large egg
1 large egg yolk (I didn't use this)
1 cup corn kernels - fresh, frozen, or canned (drained and dried)
Preheat oven to 400 degrees F. Spray muffin pan (regular size). IN a large bown, whisk together flour, cornmeal, sugar, b powder, bsoda, salt, and pinch of nutmeg if using. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or spatula, gently but quickly stir to blend. Batter may be lumpy. Stir in corn kernels. Divide the better evenly among the muffin cups. Bake for 15-18 minutes, or until the tops are golden adn a thin knife inserted in center of muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes. Remove muffins and enjoy!